Skip to content
Tomato soup with pesto toasties recipe

Tomato soup with pesto toasties recipe

0 ratings

Created by {0}

There's nothing more comforting than a bowl of tomato soup, but add in a sprinkle of cheese on top and a pesto toastie for dunking, and you're really onto a winner family dinner! See method

Ingredients

  • 1 tbsp vegetable oil
  • 1 red onion, finely chopped
  • 1 medium carrot, finely chopped
  • pinch dried mixed herbs
  • 2 x 400g tins chopped tomatoes
  • 1 vegetable stock cube, made up to 200ml
  • 150g Creamfields Red Leicester cheese, grated
  • 2 tbsp Free From green pesto
  • 8 slices H.W. Nevill’s wholemeal bread
  • 40g unsalted butter
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2140kj
    514kcal     26%

  • Fat

    29g 41%

  • Saturates

    14g 72%

  • Sugars

    13g 14%

  • Salt

    2.5g 41%

of the reference intake
Carbohydrate 38.8g Protein 19.7g Fibre 8g

Method

  1. Heat the oil in a large saucepan. Fry the onion and carrot over medium heat for 5 mins or until beginning to soften. Add a pinch of dried mixed herbs and season with salt and black pepper. 
  2. Pour in the chopped tomatoes and vegetable stock and bring to a simmer. Cook for 10 mins, stirring regularly. Take the pan off of the heat and blitz smooth with a handheld stick blender. 
  3. For the toasties, spread about ½ tbsp of pesto on to one side of the bread for each sandwich. Top with a large handful of grated cheese and sandwich shut. Melt some of the butter in a frying pan and cook the toasties for 2-3 mins on each side until crisp and golden brown. Let stand for 2 mins before cutting, so that the cheese can continue to melt.

See more Soup recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.